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Huge bakery style cookies stuffed with cookie butter and studded with while chocolate chip cookies. These bad boys are ooey gooey and packed with Biscoff favor.
White Chocolate Cookie Butter Cookies
Everyone loves Biscoff cookies. Seriously, have you ever eaten a little pack of these cookies on a plane and not wanted more of them? Biscoff has such a distinct warm spice flavor that people love! But as good as Biscoff cookies are, there is a Biscoff product that, if possible, is even better and far lesser know called Cookie Butter!
Cookie Butter is like peanut butter, only instead of blending peanuts until smooth, they blend Biscoff cookies until smooth, and the results are SO GOOD!
So I figured, why not stuff a cookie with Biscoff spread like I would stuff it with peanut butter? And I’ve got to tell you, they are better than I could have dreamed!
The same soft and chewy cookies that you have come to expect from my recipes, filled with cookie butter and studded with white chocolate. These cookies are EVERYTHING!
Ingredients in White Chocolate Biscoff Cookies
(all ingredient amounts can be found below in the printable recipe card)
- Salted Butter– I always use salted butter, if you only have unsalted, just add an extra pinch of salt to the recipe. Make sure the butter is softened or room temperature before getting started.
- Brown Sugar– Make sure to pack the brown sugar into the measuring cup!
- Granulated Sugar– The combination of white and brown sugar give these cookies the perfect combination of taste and texture.
- Eggs
- Vanilla
- Flour– All purpose flour will do the trick! Nothing fancy needed here.
- Baking Soda
- Baking Powder
- Salt
- Chopped White Chocolate- I love the look and feel of chopped up white chocolate, but you can use white chocolate chips instead if you’d prefer. I grab a few bars of the Ghirardelli white chocolate and chop that up for this recipe. You can find these bars next to the cocoa powder in most grocery stored. The bar really gives you that ultra melty chocolate once cooked.
- Cookie Butter- This can be found in most grocery stores or at Trader Joes. If your grocery store sells this, it will be by the peanut butter and Nutella!
How to Make White Chocolate Cookie Butter Cookies
Start by preheating the oven to 350 degrees.
With your stand or hand mixer cream together your butter and sugar. Keep mixing until the butter and sugar are smooth, about 2 minutes, then add the eggs and vanilla and mix again. You will want to keep mixing until it is light in color and creamy. Now add your dry ingredients to the wet ones and mix until just combined.
Scoop the dough out and portion it into equal size balls by using a 1/2 cup measuring cup. Scoop just shy of 1/2 cup of dough. Roll the cookie dough into a ball. Now, here is the magical part. Using your thumb push a pocket into the middle of the dough ball.
Spoon a 1/2 tablespoon portion of cookie butter into the pocket and close up the cookie around the cookie butter. We will want to leave the dough in a tall ball when baking. They will flatten and spread.
Bake at 350 degrees for 12-15 minutes or until the cookie spreads and the tops begin to crinkle.
Once you have removed the cookies from the oven, let them cool on the pan for an additional 15 minutes.
Serve warm and enjoy!
Can I make these cookies smaller?
Absolutely! If you’d like them smaller, portion the dough out into about 3 tbsp worth of dough for each cookie. Then add 1/2 tsp- 1 tsp of cookie butter into the center of each cookie dough before baking, following the instructions below on how to do that.
Can I freeze these cookies?
Yes! They freeze great. Bake them up, let them cool all the way and then immediately freeze in an air tight container. They will stay fresh for a good month or so.
How long will the cookies last?
Depends on how fast you eat them.. okay okay, bad joke. BUT really, they will stay fresh at room temperature for about 3 days as long as they are stored in an air tight container. If you’d like to keep them longer than that, freeze them.
More Stuffed Cookie Recipes
White Chocolate Cookie Butter Cookies
Ingredients
- 1 1/2 cups butter, softened
- 3/4 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 eggs
- 1 1/2 tbsp vanilla extract
- 4 3/4 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup white chocolate chunks/chips
- 1/4 cup cookie butter
Instructions
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, baking soda, baking powder and salt), mix into the dough. Mix until completely combined. Fold in the white chocolate chips.
- Portion out the dough into a little less than 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet.
- Use your thumb to create a pocket into the middle of the dough. Spoon about 1/2 tbsp of Cookie Butter into each pocket and then close the cookie around the Cookie Butter.
- Bake for 12-15 minutes, until the cookies have spread and have started to crackle a little on top.
- Allow the cookies to cool on the pan for 10 minutes.
- Serve warm.
How do you measure your flour? Do you weigh it by grams or do the spooning it into a measuring cup method? I know flour can make or break a cookie, so I always like to know what way a recipe is measured so I can get the most close results 🙂 . Thanks so much, I’m really enjoying all your bread recipes, this will be my first time making a cookie recipe of yours, they all look so delicious!
Hi Britney- I usually fluff the flour in my container and then gently scoop to fill my measuring cup (being careful not to pack it( and then gently shake it level.
THESE TURNED OUT AMAZING!! We made some with the half-cup measuring cup and some with a quarter cup. Both were perfect!!!
This cookie was kinda dry, but flavorful. What did I do wrong?
Sounds like it was a little over baked- dry usually equals baking for too long. Try to cut a minute or two off next time and see if that helps!
Delicious!!!! The base itself is amazing
Can you make these into a bar recipe?
Sure!